This Creamy Spinach Soup with Crabmeat is ultra-rich and creamy and a total winner for soup season!
Hey there friends!
How was everyone’s holiday weekend?
Are all the kiddos back to school? Virtually? In person?
It’s a time like no other this back to school season. A bit more stressful for all you parents and kids out there, so I’m gonna do my best to keep all the delicious food coming to help keep your minds off things and your bellies full!
There’s really not one thing I like about the end to the summer season. I’m just going to be honest.
OK, OK. Maybe ONE thing. Soup season is here!! Woohoo!
I don’t know about you folks, but we enjoy soup all year long. We have soups for every season.
During the summer, we’re all about the chowders and bisques at the Jersey shore. We love our New England and Manahattan clam chowders, lobster and shrimp bisques and one of our faves, my Clams Casino Soup.
During the fall and winter, we enjoy soups that are more like meals. My Beef Barley Soup, Tomato Tortellini Stew and Stuffed Pepper Soup are all so satisfying.
Today’s Creamy Spinach Soup with Crabmeat is ultra rich and creamy, loaded with fabulous spinach flavor and topped with crabmeat, which is optional, but highly encouraged. It’s a winning combination.
The base of this soup was handed down from my mother. I use it for all my creamed soups and just change up the veggie. It’s a quick and easy recipe to throw together, you’ll only need a handful of ingredients to whip it up and it even freezes well. Hope y’all give it a try. Enjoy!
A Few Cook’s Notes for Creamy Spinach Soup with Crabmeat Recipe:
The crabmeat for this soup is optional, but I enjoyed the combination at a local restaurant, so I thought I’d share.
You can use a chicken bouillon cube or chicken bouillon granules. (I like to use Knorr Chicken Bouillon cubes)
If you do not have an immersion blender, you can purée the soup in your blender in very small amounts. Do not overfill or you will get burned when the blender explodes.
If you like your soup a little thinner, just add more milk until you get to the desired consistency.
Creamy Spinach Soup with Crabmeat
Print RecipeIngredients
- 1/2 cup (one stick) butter
- 1/2 cup yellow onion, chopped
- 1 large clove garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 10-oz. package chopped spinach, thawed and squeezed
- 1 extra large chicken bouillon cube, I used Knorr brand
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 cup heavy whipping cream
- 1 cup lump crabmeat, optional
- paprika, for sprinkling crabmeat, if desired
Instructions
- Melt butter in large pot or Dutch oven over medium-low heat. Add onion and saute, stirring often until translucent, about 5 minutes. Add garlic and continue to cook for one minute. Stir in flour and cook for 1 minute until flour is cooked but not brown, stirring constantly.
- Slowly add the milk, whisking constantly until incorporated. Increase heat and continue to stir until mixture is smooth and begins to thicken.Stir in spinach, chicken bouillon, salt and pepper. Bring to a boil and then reduce to a simmer for about 20 minutes.
- Use an immersion blender to puree the soup. Stir in the cream and continue to cook until heated through. Add salt and pepper to taste, if needed. Pour into bowls and top with some crabmeat, if desired. Serve immediately.
I love a good bowl of soup, and I am loving this delicious spinach soup topped with crab meat. What a fabulous combination!
Thanks Alex!
And we just happen to have crab legs in the freezer…. My lucky day! This looks fabulous, Mary Ann!!
Perfect Annie!
Fall has landed here, and the kids are back in school in person here in Ontario (So glad my own kids are beyond that age!). I’m all about the soup again! Love the addition of crab to this soup!
Thanks Jennifer! Stay well!
What a way to make a soup special! The creamy spinach soup looks delicious on its own, but adding crab makes it totally irresistible. Love this, Mary Ann!
It’s a yummy combination Marissa!
We both love spinach soup and your crab version is just perfect ! Keeper it is for colder days !
Thanks Davorka! Hope you give it a go!
I’m such a huge crab fan (and veggie fan) so this looks like my kinda soup! Nice and hearty and such a pretty green hue! Pinned. Happy weekend, my friend :)
Hope you had a wonderful weekend Dawn! Thanks!
I totally hear you, Mare! While I do love fall (and soup), I’m very sad to see summer come to an end. But, speaking of fall and soup – this one looks absolutely delicious!!! I love the color and the flavors sound amazing!! I’ll be doubling up on the crab, because yummmmmm!!! Pinned!
Thanks Chey!
I totally love all the soup seasons, too, Mary Ann! I’ve never had spinach soup and yours looks positively delicious and satisfying. I love the addition of crabmeat, too! sounds divine!
Thanks so much Laura!
I eat spinach just about every day so this soup is calling my name. And I love the addition of crabmeat. This is a definite full meal!
Hope you give the recipe a try Leanne! Thanks!
The bowl looks full of flavors and comforting. Loved the addition of crab meat.
Your photos are gorgeous Mary Ann
Thanks so much Rahul!
Hello, I have 2 questions..
1. when you say add bouillion cube it is just the cube? What if I can’t find any (I am in spain)
2. I prefer to use fresh spinach, can you tell me how much to use instead of frozen?
Thank you very much,
Valerie
Hi Valerie. One extra large bouillon cube would be about one tablespoon of the granules. And if you use fresh spinach use 10 ounces of fresh spinach leaves, stems trimmed. You can add them to the pot and then they will get pureed towards the end. Enjoy!